Bacon wrapped shrimp — jumbo shrimp in crispy par-cooked bacon, grilled until the edges crackle, then dunked in two-ingredient sriracha mayo. Just 0.3g net carbs with 34.4g protein, and this impressive keto appetizer takes about 20 minutes.
I've been making bacon wrapped shrimp since 2019, and they still disappear at every cookout before anything else hits the table. Jumbo shrimp brined for extra juiciness, wrapped in par-cooked bacon, then grilled until the outside crackles and the shrimp stays tender inside. That combination of salty, crispy bacon against sweet, plump shrimp is what keeps people circling back to the grill for seconds.
Two techniques make this recipe work: brining and par-cooking. I brine my shrimp in salted ice water with a pinch of baking soda for 15 to 30 minutes before wrapping. That step alone separates rubbery shrimp from ones that snap when you bite in. Par-cooking the bacon at 350 degrees for about 10 minutes means it finishes crispy on the grill instead of staying flabby on one side. I tested skipping both steps early on, and the results were not close.
These work as a keto appetizer for parties or a full dinner, and I've done both more times than I can count. For dinner, I pair them with a green salad or roasted asparagus and call it a meal. For parties, I set out the sriracha mayo in a small bowl next to the platter and let people serve themselves. They never last more than 15 minutes. At 0.3g net carbs per serving, they fit any low carb plan without a second thought.
If you like shrimp, I have a few other recipes worth trying. My garlic butter shrimp is a stovetop option when I don't feel like firing up the grill. The grilled firecracker shrimp brings more heat if sriracha mayo isn't spicy enough. My creamy garlic paprika shrimp is where I go when I want something richer. If you enjoy the wrapped method, try my cod done the same way for a heartier main.
The biggest mistake I see is using raw bacon straight from the package. Raw bacon around shrimp creates a timing problem: by the time the bacon crisps, the shrimp is overcooked and rubbery. Par-cooking the bacon at 350 degrees for 10 minutes first means everything finishes at the same time on the grill. I walk through the exact timing and what the bacon should look like in the sections below.
One more thing: use jumbo shrimp, 16/20 count. Anything smaller cooks too fast for the bacon to keep up. I've tried medium shrimp and the proportions don't work. The jumbo size gives you a real bite of shrimp inside that crispy shell.
What size shrimp to buy
I always use 16/20 count jumbo shrimp for this recipe. That means 16 to 20 shrimp per pound, and that size gives you a thick, meaty bite inside the bacon wrap.
Anything smaller cooks too fast and doesn’t wrap well. Medium shrimp lose their texture before the bacon has time to crisp, and the proportions feel off. Stick with jumbo.
I leave the tails on. They give you something to hold onto while eating, and they look better on a platter or skewer.
Why I brine my shrimp first
For the juiciest results, I brine my shrimp before wrapping.
I let them sit in an ice bath for 15 to 30 minutes made with:
4 cups of water
Ice
1 teaspoon of salt
1/4 teaspoon baking soda
Then I remove the shrimp and let them dry on a paper towel before proceeding.
Cooking at high heat pulls moisture out of shrimp fast, and that’s how you end up with a dry, rubbery bite. The salt keeps the moisture locked in, and the baking soda gives the shrimp a crisp, firm snap. I’ve tested brined vs unbrined side by side, and the difference is obvious.
Par-cook the bacon first
If you wrap raw bacon around shrimp, you’ll get either flabby bacon or overcooked shrimp. Par-cooking fixes that.
I cut the slices in half and bake at 350 degrees for about 10 minutes until the bacon is pinkish-red and still flexible. Not crispy yet. You want it pliable enough to wrap around each shrimp without tearing.
Use thin-cut bacon, not thick-cut. Thick-cut takes too long to render and doesn’t wrap as tightly. Thin-cut par-cooks evenly and crisps up on the grill. I use this same method for my pork chops too.
Soak your skewers first
If you’re using bamboo skewers, soak them in water for at least 20 minutes before threading.
I learned this one the hard way. Dry bamboo catches fire on the grill, and nobody wants charred wood flavor on their shrimp. Soaking prevents that and keeps the skewers from splintering when you pull them apart.
If you don’t have skewers, toothpicks work fine to hold the bacon in place.
Two-ingredient sriracha mayo
Sriracha mayo is the easiest dipping sauce I make. Two ingredients: mayonnaise and sriracha. Mix them together and you’re done.
Sriracha does contain a small amount of sugar, but I’m adding one teaspoon to the entire batch. That tiny amount won’t affect ketosis. I’ve tracked it, and it barely registers on the macro count. I also use this sauce with my fiesta baked cod.
Works for carnivore too
If you’re eating carnivore, skip the sriracha mayo and eat the shrimp and bacon on their own. I do this when I’m keeping things strict. The bacon and shrimp have plenty of flavor without the sauce. For another carnivore protein, try my grilled flank steak.
Preheat oven to 350 degrees. Line a baking sheet with foil and place the cut strips of bacon on the tray.
2
Par cook bacon
Par cook the bacon until it begins to shrink and turn slightly red, about 10 minutes. The bacon should be flexible and not completely cooked.
3
Wrap shrimp with bacon
Cool the bacon until it is easy to handle with fingertips, about 5 minutes. Wrap a slice of par-cooked bacon around each shrimp, slice through a pre-soaked skewer or insert a toothpick to secure the wrap. Continue wrapping.
4
Grill time
Grill the bacon wrapped shrimp skewers over direct high heat for 3 to 5 minutes on each side or until the shrimp have plumped up and are white and pink. Or cook in a 400 degree oven for about 5 minutes each side.
5
Make sriracha mayo
To make the sriracha mayo, mix the mayonnaise and sriracha sauce together until combined.
Nutrition
Per serving: 1/4 of recipe
Calories
328
Fat
21g
Protein
34.4g
Total carbs
0.3g
Net carbs
0.3g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use smaller shrimp for this recipe?
I've tested medium shrimp and they work, but the cook time drops to about 2-3 minutes per side. My preference is still jumbo (16/20 count) because you get a better shrimp-to-bacon ratio and the presentation looks way better on a platter. If all you can find is medium, just watch them closely so they don't overcook.
Can I cook these in an air fryer?
I've done these in the air fryer at 380 degrees for about 8-10 minutes, flipping halfway through. The bacon gets even crispier than on the grill. I still par-cook the bacon first, same as for grilling. If you have an air fryer, this is honestly my preferred method now.
How should I store and reheat leftovers?
I keep leftovers in an airtight container in the fridge for up to 2 days. For reheating, I use the oven at 350 degrees for 4-5 minutes. The oven keeps everything crispy instead of soggy. I've also reheated in the air fryer at 350 for about 3 minutes, and that works just as well. Do not microwave or the bacon turns chewy.
Can I freeze these?
I freeze them after wrapping but before cooking, laid flat on a parchment-lined baking sheet. Once frozen solid, I transfer to a freezer bag. They keep for up to 3 months. When ready to cook, I grill straight from frozen, adding about 2 extra minutes per side. The bacon still crisps up, though not quite as evenly as fresh.
Can I make these ahead of time?
I've prepped these up to a day ahead. Par-cook the bacon, wrap the shrimp, thread the skewers, and store the whole thing covered in the fridge. When it's time to cook, pull them out 10 minutes before grilling to take the chill off. I do this for every party so I'm not assembling shrimp while guests are standing around.
How can I make the sriracha mayo less spicy?
I start with half a teaspoon of sriracha and taste from there. My kids like it with even less. You can also swap the sriracha for a squeeze of lime juice and a pinch of garlic powder for a completely different dip that's still keto friendly.
How many net carbs are in this recipe?
I've tracked the macros, and each serving comes to 0.3g net carbs. The shrimp and bacon are essentially zero carb on their own, and the small amount of sriracha in the dipping sauce is the only thing that adds any. This recipe barely moves my daily carb count.
What if I have an egg allergy and can't use regular mayo?
I've made the sriracha dip with Primal Kitchen's avocado oil mayo and you can't tell the difference from regular. Sriracha has such a strong flavor that the mayo base barely matters. Any avocado oil or vegan mayo will work here.
I wasn’t sure shrimp would hold up in the fridge overnight, because in my experience it gets sad and rubbery by day two, but I threw some in a container anyway and a quick air fryer zap actually brought them right back. The par-cooked bacon is what makes it work I think, it stays firm enough to reheat without turning into a wet mess.
Dana, the par-cook is exactly why. I tested raw-wrapped once and it was a soggy mess by the next day. Air fryer actually gets them crispier than the oven for the reheat.
Half a lime into the mayo before the sriracha. That one thing changed the whole sauce. The bacon fat needed cutting, and citrus does it without fighting the heat. Cleaner every bite. Probably not going back to two ingredients.
Twenty minutes of actual prep. Looked like I’d been cooking all afternoon. The sriracha mayo question came up all night (two ingredients, which I loved telling everyone).
Confession: I brush the shrimp with a little sesame oil before wrapping. Adds just enough nuttiness to cut through the bacon. Tried it on a whim, not going back. Also switched from wooden to flat metal skewers a few months ago. Metal heats through faster so they cook more evenly. No more pulling one off and finding it cold in the middle while the bacon’s already past crispy.
I’ve done garlic butter on the shrimp before the bacon but sesame oil hadn’t crossed my mind. The nuttiness against all that bacon fat makes sense. That’s going in my next batch, Casey.
Bacon wrapped shrimp was always something I’d order out but never actually make, and I put it off for a while because it seemed fussy. Par-cooked bacon, four minutes on the grill, and the sriracha mayo takes literally thirty seconds to mix. I’ve been making way more involved things that don’t come close to what I got off that grill, and I’m a little embarrassed that I waited this long. Pool day next weekend and these are already on the menu.
One thing the recipe doesn’t make clear enough: the 16/20 count on the shrimp actually matters. I grabbed whatever looked jumbo at the store the first time and they were smaller, so the half-slice of bacon wrapped with too much overlap and the whole skewer cooked unevenly (shrimp done, bacon not even close). Got the right size the second time and it clicked, wrap sat clean and everything finished together. The par-cook step is not optional, I confirmed that the hard way. Grilling goes fast once the bacon is already set, 4 minutes on high is where I landed. Worth making again, just don’t skip the count.
Store ‘jumbo’ varies more than you’d think. The overlap and uneven cook is exactly what happens when the count is off. Four minutes on high is where I land too.
Three months on keto and I kept writing off anything like this. Made these last weekend. The smell when the bacon starts crisping around the shrimp on the grill, I wasn’t ready for that. Sriracha mayo takes like two seconds and it pulls the whole thing together. I’d go heavier on the sriracha next time. But it’s the first time in months I’ve made something and not felt like I was giving something up.
My aunt made these every New Year’s and I figured that tradition was just over once I went keto. Made them last night and the second the bacon started crackling I was 12 again.
My husband demolished half the platter before I finished plating. Didn’t expect that from a shrimp recipe. He mentioned the sriracha mayo, kept using it after the shrimp were gone.
Went with closer to a tablespoon of sriracha instead of the teaspoon and the mayo hits completely differently against the bacon. Two ingredients, and somehow it ended up being the part I kept going back to.
My husband has an egg allergy so regular mayo is out. I’ve seen vegan mayo at the grocery store but honestly have no idea if it tastes similar or mixes with sriracha the same way. Would that work, or is there something better?
Vegan mayo works fine for the sriracha dip. Sriracha has such a strong flavor that the base barely matters. Primal Kitchen makes a good avocado oil one if you can find it.
